Description

This Snickerdoodle Cake is a delightful treat that combines the cinnamon-sugar flavor of snickerdoodle cookies with the soft and moist texture of cake. It’s perfect for any occasion, from casual family meals to festive gatherings.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1/4 cup granulated sugar (for topping)

1 tablespoon ground cinnamon (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and grease and flour a bundt pan or 9×13 baking dish.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set it aside.
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until everything is combined.
Pour the batter into the prepared pan and spread it out evenly.
In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter.
Bake for 35-40 minutes if using a bundt pan or 25-30 minutes if using a 9×13 pan. The cake is done when a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the specific brand for proper measurements and adjustments.

For a dairy-free version, use a dairy-free butter substitute and almond milk mixed with lemon juice or vinegar to replace the buttermilk.

For an extra layer of flavor, consider adding chopped nuts like pecans or walnuts to the topping mixture.

Store leftovers in an airtight container at room temperature for up to 3 days or freeze individual slices for up to 3 months.

Reheat slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 10 minutes until warmed through.

Prep Time: 15 minutes
Cook Time: 35-40 minutes (bundt pan) or 25-30 minutes (9x13 pan)
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 200mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg